Central Oregon Living

BATH TRENDS

Bathroom sinks with a FLAIR Bathrooms have come a long way over the years, and finding a modern solution to a current bathroom can be a challenge. One of the easiest and most common ways of updating an aging bathroom is to change out the existing sink, cabinet and counter with something eye-catching and functional. Since your guests use the sink each time they enter the bathroom, the use of a vessel sink gives an instant “wow” factor and provides a lot of bang for the buck.

A vessel sink is merely a modern version of the centuries-old “washbasin” that was used in the days before running water. It’s simply a free-standing sink that sits on top of the counter. Within that broad definition there are a plethora of sizes, shapes, colors, and materials from which one can select the right vessel for their room.

can be made of many types of materials like wood planks, tile, stone slabs, concrete etc. Be creative but allow the vessel to be the statement item in the room.

Another consideration is the faucet. Since vessels are taller than conventional sinks the faucet height is important. One can elect to use a wall mounted faucet or tall pedestal type faucet that is 3-6 inches taller than the vessel. With just a little creativity a whole new look can be achieved in the room.

Vessels can be found in glass, cast iron, wood, bronze, copper, stone and even stainless steel. Since the new Vessel in your room will be a statement of style it does not need to match the existing toilet or tub. It can coordinate nicely while being very different from its predecessor.

A couple of considerations when using a vessel sink are the height of the counter and the type of faucet to be used. With vessels ranging in height from 2-7 inches it may be necessary to lower the counter top height so as to allow easy access to the new bowl. Consider an antique furniture item rather than a conventional cabinet as a base for your vessel or employ counters of varying heights.

The depth of your new vessel will help determine how high the new counter needs to be. The new counter

Homeowners, architects, designers, builders and plumbers are all welcome to come into our extensive working showroom for product selection and project support. As one of the largest plumbing suppliers in the Northwest, we provide expert service and knowledge, a wide selection of name brand manufacturers and competitive pricing!

Call today for your personalized tour of our beautiful working showroom!

541-385-0837 | 200 SE Bridgeford, Blg. #2, Bend, OR 97702

Consider visiting the Keller Supply Showroom to see some of the unique vessels available for your bathroom “re-fresh” project.

Modernize your room today with a beautiful vessel sink.

Central Oregon Living

FEATURES

SPRING 2012

HIGH DESERT LIFESTYLES 4 5 9 10 13 14 16 18

editor’s note the treasures around us live green, furnish green greatest little show in the world viva el taco taco recipes locavore’s corner what else is brewing

13

Viva el Taco

26

IN THE GARDEN 21 24 26 28

16

Patches on the Lawn

natural beauty garden calendar patches on the lawn the disenchanted lawn

29 expert advice - real estate 30 events calendar

Locavore’s Corner

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Central Oregon Living Spring 2012 is a product of The Bulletin’s Special Projects Division, 1777 SW Chandler Ave., Bend OR 97702.

All content is the property of The Bulletin/Western Communications Inc., and may not be reproduced without written consent.

2 | Central Oregon Living | Early Spring 2012

Printed by The Bulletin Western Communications Commercial Print Division.

Story ideas may be submitted to editor Ben Montgomery for consideration.

Contact him at (541) 383-0379 or bmontgomery@bendbulletin.com.

Staff members for The Bulletin’s special projects division include: Martha Tiller, Special Projects Manager; Ben Montgomery, Special Projects Editor; Nicole Werner, Special Projects Image and New Media; Stacie Oberson, Special Projects Coordinator; Clint Nye, Graphic Designer.

Published Saturday, May 5, 2012

Cover photo by Nicole Werner

Early Spring 2012 | Central Oregon Living | 3

EDITOR’S

note

The ‘business’ of friendship To have a best friend means accepting flaws that might otherwise cause you to pull your hair out. It means being there when your friend needs help or guidance, and accepting that accidents can sometimes happen.

And when they do happen, according to a story in this edition of Central Oregon Living, don’t blame your friend. Instead, find a mirror.

Take a look at yourself and your own habits and explore what you might have done differently to save that precious lawn of yours.

Of course, I’m speaking of your best friend Spot (or Fido or Patches … whatever you may call that furry beast of yours) and the effect his or her “business” can have on your lawn.

At my home, we have Payton, a 5-year-old black

Lab who loves our lawn. She can’t get enough of it.

When I say “love” in this case, I don’t mean it in the nurturing, caring way. Whether our grass is lush and green or crusty and brown matters very little to her. What matters is the nitty-gritty “business” she regularly attempts to perform on said lawn, which unfortunately doesn’t always leave such positive side-effects.

Sure, we’ve worked on getting her to go in areas that are mostly dirt and gravel, and that works for the most part. It’s when she makes an occasional exception to these rules — say, when she’s just really gotta go — that we find she’s truly left her mark.

Once told that feeding our dog tomatoes can somehow change the chemical composition of what’s coming out of this canine lawn sprinkler, we bit. We began garnishing each bowl of Payton’s dog food with a small, peeled tomato, and we even sprinkled tomato juice on her food for good measure.

She loved it — still expects it to this day. The

lawn? Not so much. No difference. Sorry Payton.

The only thing left to do was to put the blame squarely on our own shoulders, which we did. With some creative use of wire mesh, we sectioned off a portion of our backyard to be Payton’s “wash room.”

She doesn’t particularly like being forced into modesty, but the results are unmistakable. The lawn has filled in nicely, and it’s been weeks since we’ve discovered any new brown spots.

As for Payton, she continues to love her tomatoes.

I’m still not sure if there’s anything to this whole tomato thing, except of course that our best friend loves us all the more for it.

It’s not exactly what we were originally looking for, but we’ll certainly accept it as an unexpected yet positive side-effect.

To learn more about what you can do to save your lawn from your favorite furry friend, read “Patches on the Lawn” on page 26.

Ben Montgomery is The Bulletin’s special projects editor.

EDITORIAL CONTRIBUTORS

ANNISSA ANDERSON, a freelance writer and public relations consultant, also studied culinary arts and worked as a pastry chef in another life. She writes regularly for The Bulletin and other local publications.

Writer and singer/songwriter LAUREL BRAUNS is a regular contributor for The Bulletin, Bend Living and VisitBend.com.

She is currently teaching guitar and exploring Bend’s legendary running trails. She performs music around town with her band, the Sweet Harlots.

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An avid crocheter and origamist, JOHN CAL worked as a baker, head chef, ukuleleist, and Sno-Cat driver before settling into writing. He enjoys filling his time with yoga, postcard writing, and collecting bowties. John also collects candy from around the world, and has a 100+ specimen collection (and counting) and lives in Sisters with his dog Hank. .

AMY JO DETWEILER has worked as OSU Extension Horticulture Faculty for 10 years, educating in home and commercial horticulture, and providing annual training for the local OSU Master Gardener™ Program.

SONDRA HOLTZMAN is a record keeper of an evolving life.

A professional artist and founder of The Traveling Studio, her journals and sketchbooks reflect explorations afar and close to home. Sondra is a published author, storyteller and travel writer and loves kayaking with her miniature long-haired dachshund, Scout.

GREGG MORRIS is a local freelance writer and musician.

You can find him around town finishing articles at the local tea shop, performing with his band, Organic Music Farm, or homeschooling his 6-year-old daughter. Free time is spent with his family or executing his duties as a member of the Deschutes Co. Search and Rescue team.

The Treasure

AROUND US Geocaching combines technology with treasure hunting, giving people of all ages a fun way to explore Central Oregon.

by John Cal / for The Bulletin Special Projects

“Five dollars,” replied 10-year-old Evan Palmer, when asked about the best geocache prize he’s ever found. “I dug it out of the bottom of a bucket.”

It is estimated that the satellite network that we now know as GPS originally cost the U.S. Department of Defense more than $12 billion dollars to develop and continues to cost $750 million dollars annually to maintain. Though only available for use by the public since May 2000, GPS technology is now a part of our everyday lives.

Besides missile deployment and military navigation, GPS technology is used for clock synchronization, cellular phone use and land surveying. Modern-day cartographers use it to improve the accuracy of their maps. Pilots use it to better plot navigational courses.

And Evan Palmer used it to find $5 at the bottom of a grungy bucket in the middle of the woods.

It’s hard to explain the draw of geocaching to someone who’s never done it before, who’s never experienced the pursuit firsthand.

“It’s fun ’cause it’s like a treasure hunt,” said Evan.

And he’s right. But while geocaching is like modern-day treasure hunting, the treasure found is rarely of any more value than a few Hot Wheels, plastic army men, or some coins.

Geocacher Mark Dunaway (left) / Photos by Nicole Werner Early Spring 2012 | Central Oregon Living | 5

million geocachers in existence.

The modern caching community relies mostly on geocaching.com to post cache locations and share finders’ stories.

“It’s pretty simple,” said Lisa Cutter, avid cacher and mother of two, who started caching nine years ago when her kids were 6 and 8 years old.

A Family Activity

“My husband and I do a lot of hiking and backpacking, but when your kids are that young, they don’t always love it,” she said.

A geocaching feature on Oregon Public Broadcasting originally piqued their interests in the hobby. Cutter’s husband already had a GPS he used for elk hunting, and a quick look on the web revealed that Central Oregon’s cache population is quite large.

“Once you have this goal [for your kids], to find this hidden treasure, they’re practically running down the trail to find this hidden treasure. . . It’s like finding the ‘Big Red X,’” she said.

Cutter, who started caching as a way to teach her children the wonders of the outdoors, has since taught geocaching classes at local middle schools.

“I’ve even done geocaching themed birthday parties,” she said. “[Kids] pick it up so much faster than grown-ups.

They totally get it ...

Even in Evan’s case, a boy who has been caching since he was 8 years old, his most valuable find ever was a measly $5.

So what’s the draw? Why traipse through the woods or look under dingy bridges? Why venture into back alleys, behind dumpsters, or hang from the sides of cliffs for a few invaluable trinkets?

To understand the draw, we should perhaps first review what exactly geocaching is.

Geocaching History

Though GPS technology has been in use by the government and other private agencies for decades, it only became available for public use on May 2, 2000. The next day, wanting to test the newly available technology’s accuracy, David Ulmer, a computer

consultant from Beaverton, placed a black plastic bucket in the woods.

He filled it with a logbook and a pencil as well as a few trinkets including books, videos, computer software, a slingshot, and a now notorious can of beans. (Simply called OCB—Original Can of Beans—to cachers, it is perhaps considered the Holy Grail of caching.)

He posted the coordinates of his cache (then called a “geo-stash”) to an online message board. Within three days, Mike Teague, who traded some of the bucket’s contents for a tape, a pen, and some cigarettes, had found the stash, and modern geocaching was born.

Though the premise of geocaching remains the same today, a dozen years later there are more than a million active geocaches and more than 5

6 | Central Oregon Living | Early Spring 2012

then you tell them you’re connecting to satellites, and they’re hooked.”

“Kids are just so curious,” added Tyler MacPhee, summer geocaching instructor at Big Lake Youth Camp.

“It’s like they’re made to figure this stuff out. I don’t know how it holds their attention span, but it just does.”

While many families geocache, it’s not just an activity for kids.

“I’ve been able to do more challenging caches with my kids now that they’re older,” Cutter said. “The website will help you figure out what’s appropriate, but it’s important to know your family’s limits.”

Reason to Explore

Mark Dunaway, facilities manager at the Pine Mountain Observatory, fell into caching by an act of nature.

“I was on my boat on Waldo Lake, this was back in 2001,” he said. “It started to snow sideways, and I was blown around for three and a half hours, wondering if I was going to die.”

Dunaway put a GPS on board as soon as he could, but had no idea how to use it. He started geocaching as a way to learn how to use his GPS. Over a decade later, Dunaway integrated his love for caching as part of the program at the observatory.

“People are always looking for stuff to do during the day here,” said Dunaway.

“We

even have some astronomy themed caches. It helps people enjoy the grounds during the day ... It takes them to scenic locations that they wouldn’t otherwise see.”

What’s kept him geocaching through the years?

“I like a destination,” he said. “The beauty of geocaching is whether you’re in Italy, Florida, Southern California, or Hawaii (all places where

Dunaway has cached or plans to cache in the near future) and you look for caches ... they take you to locations, destinations that you wouldn’t otherwise get to ... It gives you an inside edge when you travel that takes you to places that only locals would know.”

This applies well within the landscape of Central Oregon.

“We have a really diverse area to explore,” he said.

Dunaway is considered by many to be an expert on the caches in the Oregon Badlands.

While the placement of caches is illegal

in the wilderness, the 17 caches that were already in existence when the land status of the Badlands changed were grandfathered in, and Dunaway loves leading people into this landscape he finds so special.

Still, the Badlands probably aren’t the place to begin for novice cachers.

“Just pick an easy one,” suggest Tammi Palmer, mother of cacher Evan Palmer. “Don’t do a level 5. Pick a large cache. They’re easier to spot, and there are more toys in the larger caches to trade ... and in the harder ones you might have to climb cliffs or there might be rocks or other obstacles that might not make it as fun for your first time.”

Tammi points out that disappointment sometimes comes with high expectations.

“We all hate DNF’s,” Dunaway said, referring to a term that cachers use to mean ‘Did Not Find.’

“You’re there for the scenery, and there’s often a nice vista or walk, but you also want to find the bucket,” said Tammi’s husband, Bob. “And your kid wants the toys.”

Getting Started

According to the Palmers, any basic GPS works for geocaching, even a detachable GPS in your car.

When searching for caches on the Web, just plug in your zip code and look for something you want to find or an area you want to explore.

Each cache’s description will typically give you tips on what to look for. Write these down and take them along during the search.

Local Guidelines There are geocaching guidelines that apply to cachers everywhere, such as “Geocaches are never buried” and “Geocaches are not placed on school property or military bases.” However, there are a few local regulations that local cachers should be aware of as they begin to pursue finding and hiding caches.

For instance, due to the prevalence of roundabouts in Central Oregon, particularly Bend, for safety reasons, geocaches have been prohibited in the center of roundabouts. There are also no geocaches on Pilot Butte, and although it’s an over-arching rule that geocaches not be hidden in the wilderness, there are 17 caches that have been grandfathered in and are allowed to remain in the Badlands after their land status changed. However, no additional caches should be placed there.

5 TOOLS OF THE TRADE GPS DEVICE: Any GPS device will work. Now many smart phones come with GPS capabilities, the upside being that with your smart phone you also have Internet access and access to the many geocaching apps that are out there for you to search for and log your caches.

ACCESS TO THE WEB: Geocaching.com is invaluable to the practice of geocaching. Membership is free, and the website is self explanatory and easy to navigate.

Here you will find location of caches, tips, caching communities, logs on who has found what, and even an online store to help you get geared up.

PEN & PAPER: Most of the larger caches will have these available, but if you choose to get into more difficult “puzzle” or “micro” caching, you will need a pen and paper to log your finds and to do the occasional calculation of coordinates.

SOMETHING TO SWAP: Part of the fun is swapping “treasures.”

Bring almost anything — a small trinket, toy, or even a book to trade — if you’re searching for a larger cache. However, be aware that swapping food is discouraged.

KNOWLEDGE OF THE AREA: Use the web to gain this knowledge, but knowing if you’re going hiking through the Badlands or walking around downtown Bend in search for your cache is key to knowing what is appropriate attire and if you might want to bring items like a first-aid kit, umbrella, map or a few bucks to try out the cool coffee shop nearby.

Caches are found in varying locations in hundreds of countries all over the world. Knowing where you’re going will affect what to bring.

Early Spring 2012 | Central Oregon Living | 7

A Word About Letterboxing Letterboxing is seen by some as the less “techie” predecessor to geocaching. Like geocaching, letterboxes are hidden in publicly accessible places like trees or parks. Like geocaching, the whereabouts of the containers are often shared online on a variety of websites or by word of mouth, but unlike geocaching, instead of GPS coordinates, letterboxes are found by following a set of clues or a map, like a traditional treasure hunt.

Within each letterbox are often a log book and a small rubber stamp. The finder of the letter box also comes prepared with their own unique personal stamp and log book to put their mark in the boxes log book as well as to use the boxes stamp to mark their own log. Occasionally, letterboxers will also bring along a postcard to stamp and then send to friends to indicate that they have found a certain box. There are thousands of letterboxes scattered about the country, the highest concentrations being on the West Coast and in New England.

Letterboxing is believed to have started in Dartmoor, England in the mid 1800s. It is said that James Perrott placed a bottle at Cranmere Pool on a northern moor for visiting hikers to place cards in. From this practice, hikers along the moors would leave a postcard or letter inside boxes along the trail that would later be mailed by the next visiting hiker, which is where the term “letterboxing” is from.

8 | Central Oregon Living | Early Spring 2012

“When I start to teach kids caching, I always tell them to look for what’s out of place,” said Tyler MacPhee. “It’s important when they’re learning anything that they feel successful.”

“The harder caches aren’t for everyone,” said Cutter. “You might not want to take your kids on a 20-mile hike.

There are just so many caches these days.

You can start exploring close to home.”

According to Dunaway, geocaching is an activity that works its way into whatever lifestyle you already have.

“It’s made my hiking better,” he said.

“We do it on roadtrips,” said the Palmers.

“It gives me an excuse to explore the areas around my home,” said Cutter.

“Even if you grew up here, I’m always being introduced to something new.”

And with so many different people finding and hiding caches in such varied locations, that’s really the thing that unites them all — that in whatever walk of life they’re in, whatever locale or station, that there always is something new, and what great treasure to be the first one to find it.

HOME DECOR

LIVE GREEN, FURNISH GREEN. Living green means more than recycling, buying fluorescent bulbs and replacing your appliances with low-energy options.

According to Jackie Anderson, a designer for Haven Home Style in downtown Bend, your choice of home furnishings can be made with the color green in mind, too.

“If you’re building a green home or you’re simply trying to live your life with a softer environmental footprint, it doesn’t make sense to just buy a sofa without knowing what’s in it,” she said. “You want to keep that theme going.”

But “what’s in it” is only a portion of the green equation when it comes to home furnishings,

long ways through the years.

Sustainable forestry certifications are also available to let consumers know the wood used came from responsibly managed forests.

Anderson says. She offers a few things for buyers to consider when considering home furnishings that offer a slightly greener hue:

BUY FOR LONGEVITY

Being green means keeping materials from winding up in the landfill. Recycling takes care of half of this strategy, while the other half includes buying items that are well-made -- furnishings that are built to last several years.

“Even if it isn’t built green, the longevity of a well-made piece could allow it to outlast you, giving it a green quality,” Anderson said.

Look deep inside a piece of furniture to make sure it’s made with real wood using heirloomquality craftsmanship. If you’re not sure what you’re looking for, ask a reputable designer or home furnishings retailer.

CONSIDER MATERIALS Some forward-thinking furniture makers have taken giant steps toward creating home furnishings that represent the ideal in green

BUY LOCAL

Of course, one of the best ways to ensure your home furnishings are “green” is the buy local. Not only do carbon emissions for the transportation of products become a non-factor, but many local artisans, such as some that supply products to Haven Home Style, utilize reclaimed wood and other materials.

living. According to Anderson, manufacturers like Lee Industries take this concept seriously.

Besides high-end craftsmanship, manufacturers like Lee Industries infuse various levels of “green” in every part of a piece of furniture. From soybased cushions and certified frames to the use of natural fabrics, waterbased stains and recycled filling for pillows, furniture makers have come a

We carry a unique collection of transitional and traditional furniture and decor from major manufacturers and from local craftsmen from right here in Bend!

Call us to schedule a complimentary consultation.

Or stop by and discover our exciting collection today.

856 NW Bond • Downtown Bend • 541-330-5999 • www.havenhomestyle.com Early Spring 2012 | Central Oregon Living | 9

72nd annual Sisters event offers a small-town rodeo with big-time performers.

by Laurel Brauns / for The Bulletin Special Projects

“Nearly every category has world-champion performers,” said Bonnie Malone, secretary for the Sisters Rodeo. “It is still the largest purse in the nation for the second weekend in June, so we get the cream of the crop.”

The 72nd Annual PRCA Sisters Rodeo will take place this year June 6 through 10, at the Rodeo Grounds on Hwy 20, west of Sisters. The rodeo offers the largest amount of prize money (or purse) of any other rodeo in the U.S. during that weekend, assuring an exhilarating few days of dexterous performances and dirt-flying 10 | Central Oregon Living | Early Spring 2012

competition. Dig out your Western shirt and 10gallon hat, and get ready for classic rodeo events like bareback riding, steer wrestling, barrel racing and team roping.

The rodeo begins Wednesday night at 6:30 p.m. with the PRCA Xtreme Bulls competition, which is a new addition to this year’s lineup.

Then, polish up your boots for the Rodeo Dance, immediately following the performance at 9 p.m.

According to Glenn Miller, Sisters Rodeo President, bull riding is the most popular event for fans of rodeo and should bring a broader audience to the event.

Thursday, known to rodeo insiders as “Slack Day,” is free to the public and features

72nd Annual Sisters Rodeo • Wednesday-Sunday, June 6-10 • Sisters Rodeo Grounds competitions all day long that “appeal mostly to die-hard rodeo fans,” Malone said.

Bring the kids on Friday for Les Schwab Family Night where children 12 and under get in for free.

Check the schedule online at www. sistersrodeo.com for the rest of the rodeo performances throughout the weekend, as well as the Rodeo Parade and Kiwanis Buckaroo Breakfast.

Local couples started Sisters Rodeo in 1940, when they pooled $10,000 and were able to offer prize money equal to that of Pendleton and Cheyenne. When world-class cowboys began arriving for the event, it became known as the

said.

The Coppertown Clown, a.k.a., Bert Davis, is the Specialty Act this year, along with his pack of dogs, the “Muttley Crew.” Davis’ dogs were the only animal act to make it to the third round of “America’s Got Talent.”

While Davis may be a hilarious clown and bullfighter, he is almost always upstaged by his furry friends.

Downtown Sisters is transformed during rodeo weekend. Bars and restaurants clear the floors to prepare for rodeo-style shenanigans, while some community members stay up late into the night, hunched over sewing machines to create the most

1988-89, and as been at the helm from 1999 through the present.

“I love helping the rodeo because it is so much different then what I do as a general contractor,” Miller said.

“They tried to make me grand marshal a couple of years ago, but I said I wasn’t old enough.”

The board of directors is particularly pleased with this year’s Sisters Rodeo Queen, Sara Marcus, whose first volunteer position with the rodeo was picking rocks out of the dirt in the arena at age 9.

Marcus is a National Professional Rodeo Association barrel racer, and she competes nearly every weekend,

every year over a series of volunteer work days.

“We call them the four horsemen,” Malone said. “One guy had a heartattack this year and was back next week for the work party.”

Whether you are a rodeo neophyte or were born with rodeo blood coursing through your cowgirl veins, the 2012 Sisters Rodeo weekend will be packed with entertainment for everyone.

“It’s really one of the greatest ways to kick off a Central Oregon summer,” said Erin Borla, executive director of the Sisters Area Chamber of Commerce. “The rodeo makes everyone, from cowboys to city

“The rodeo makes everyone, from cowboys to city slickers, feel connected to something that is missing in our world of the digital interface.”

“Biggest Little Show in the World.”

In 1988, the rodeo was accepted as a member of the Professional Rodeo Cowboys Association (PRCA), under the direction of current Sisters Rodeo President, Glenn Miller.

Sisters Rodeo proudly accepted an award last year from the Women’s Professional Barrel Racing Association for “Most Improved Grounds,” but Malone recalls the rodeo was not always such a neat and organized affair.

“There were some years they had to drive all the way to the Valley just to borrow bleachers and chutes,” she

outrageous costumes for the Sisters Rodeo Parade. The Sisters High School Band sets the theme songs for the procession as people march by in everything from traditional Native American costumes to their finest cowboy gear. The parade starts at 9:30 a.m. on Saturday, and parking in downtown is limited.

This year, Glenn Miller will lead the parade as the grand marshal, which also means he gets to ride in the stagecoach. Grand marshal is an honor bestowed upon a volunteer who has made a huge contribution to the rodeo.

Miller was Sisters Rodeo President from

representing Sisters Rodeo at competitions throughout the country.

“The queens we have, they don’t just sit around looking pretty,” Malone said. “They promote rodeo, go to schools and speak, communicate with the media. Sarah is an amazing volunteer and willing to do anything.”

The Sisters Rodeo would not be what it is today without the 200-plus volunteers that work tirelessly every year: selling tickets, directing traffic and repairing the grounds.

Malone fondly tells a story of four men from Bend and Redmond that come to fix the bleachers in the arena

slickers, feel connected to something that is missing in our world of the digital interface. It’s helped make Sisters what it is today, a place to step back in time, relax among the Ponderosa pines and enjoy connecting with friends and family.”

“We have people that come from all over, from the Willamette Valley and the coast,” Malone said. “They’re not even rodeo people, but they love every minute of it.”

Early Spring 2012 | Central Oregon Living | 11

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Creative use of non-traditional ingredients have given tacos a new life.

by Annissa Anderson / for The Bulletin Special Projects | Photos by Nicole Werner

Viva el

Taco!

Until recently, you might have thought of the taco as passé, in the twilight of its culinary lifespan. But suddenly, there it was, as a theme at your supper club—as the subject of intense discussion at a backyard barbecue; as the cover article in your favorite food magazine.

And all the attention was probably sparked by a question that is as ancient as the Aztecs.

What makes the best taco?

Defined as a Mexican style “sandwich,” a taco consists of a folded corn tortilla filled with various ingredients including, but certainly not limited to, chopped or ground seasoned meat or chicken, battered and fried fish or refried beans.

The filling can be topped with shredded lettuce or cabbage, crumbled cheese or a tomato salsa. The beauty of the taco has always been its simplicity, and of late, its versatility.

The sudden popularity of all things taco is partly due to the attention the taco has gotten from celebrity chefs and television cooking shows.

But it might also be that this once-mundane, universal food was finally due for stardom.

We are all familiar with, and have probably eaten at least one, taco in our lifetime. It’s evidently time for the next taco you eat to take you to taco nirvana.

The taco has undoubtedly benefited from two recent food phenomena: the celebrity chef craze and the quickly-growing food truck trend.

Creativity with ingredients is at an all-time high, and the frenzied competitiveness between chefs and restaurateurs to find the freshest and most locally sourced ingredients possible have paved the way for a different twist on the taco.

Ethnic, locavore and uber-fresh, a new kind of taco has invaded the al pastor scene.

Though its origin is in Mexico, a loose interpretation of the taco can be found in places far and wide. Whether encased in a tortilla, rice wrapper or lettuce leaf and topped with cabbage, daikon radish or fried capers, a taco is still, basically, a taco.

Traditionalists might balk at the idea, but Early Spring 2012 | Central Oregon Living | 13

Banh Mi Tacos (Serves 4)

1/2 teaspoon Chinese five-spice powder 1/4 teaspoon garlic powder 1/4 teaspoon freshly ground pepper, plus more to taste

These tacos, featuring the seasoned pork typically used in the Vietnamese Banh Mi sandwich, show how spiced filling with a crisp vegetable topping can mimic traditional Mexican tacos – but with surprising Asian flavor. Chinese five-spice powder can be found in bulk or jars at specialty grocery stores. For another variation, place the fillings inside crisp butter lettuce leaves instead of soft tortillas.

12 corn tortillas 1/2 cup cilantro sprigs

Ingredients: FOR THE SLAW: 1/4 cup distilled white vinegar 1/4 cup sugar 1/2 cup julienned carrots 1/2 cup julienned daikon radish Kosher salt, to taste FOR THE SEASONED PORK: 1 teaspoon canola oil 1 tablespoon finely chopped yellow onion 12 ounces ground pork 2 tablespoons hoisin sauce 2 teaspoons soy sauce 1 teaspoon toasted sesame oil 1/2 teaspoon Asian-style hot sauce, plus more for serving

14 | Central Oregon Living | Early Spring 2012

Method:

1. Make the slaw: Bring vinegar, sugar, and 1/2 cup water to a boil in a 2-quart saucepan over high heat; transfer to a medium bowl. Stir in carrots, radish, and salt, and set the slaw aside for 30 minutes.

Drain.

2. Make the seasoned pork: Heat oil in a 10-inch nonstick skillet over medium heat.

Add onion and cook, stirring often, until soft, 2 to 3 minutes. Add pork, hoisin, 2 tsp. soy sauce, sesame oil, hot sauce, fivespice powder, onion and garlic powders, and pepper. Cook, stirring often, until browned, 5 to 6 minutes. Remove from heat and set aside.

3. Place a griddle over a burner and turn to medium heat. Once hot, place tortillas, 3 at a time, on griddle, just long enough to warm and soften. Place 3 warmed tortillas on each plate. Divide seasoned pork, then slaw, evenly among them. Garnish with cilantro and serve with hot sauce.

incantations of the taco with grilled fish, calamari, ground turkey, and even tempeh are luring diners to experimental taco trucks up and down the Pacific Coast.

Call it fusion, or whatever you like. Internationally sourced ingredients and ethnic flavor combinations are being used ad nauseam, so why not apply them to the taco? Chicken teriyaki and cooked cabbage as a substitute for carne asada and shredded lettuce does not even challenge the imagination. Why not stuff a tortilla with Korean barbecue and kimchee?

The locavore craze was also bound for inclusion in the taco stand menu. Why appeal to some when you can appeal to most?

For those looking for locally sourced, farm-fresh ingredients, vegetarian taco fillings fit the bill. Stuff a tortilla with black beans, sautéed summer squash and a tri-colored bell pepper slaw and you’ve got a taco bursting with a rainbow of nutrition.

In today’s hyper-aware culture, nutrition, even in snack foods, is back. If ketchup is a vegetable, then the taco is a wellrounded meal. USDA recommendations aside, a trio of tacos, if properly garnished, provides protein, starch and vegetables, all packaged in an edible wrapper. Next to nutrition, is godliness.

And currently, godliness equals environmentally friendly and sustainable. If properly done, tacos, the ultimate in fast food, can be eaten without plates, utensils, or even a napkin. In other words, if tacos were Catholic, they would eventually become saints.

Finally, seasonality in cooking should not be overlooked when it comes to taco fillings. For food at its peak, use braised fennel over salmon in the spring, fried squash blossoms with fresh cheese in the summer and sautéed wild mushrooms in the fall. Whether experimenting with fresh combinations, shop ping for ethnic specialties at an international grocery, or perfecting an authentic Mexican marinade, you will be creating a taco that is perfect for you.

Roasted Fennel and Salmon Tacos Salmon and fennel go together like peaches and cream. These Northwest-inspired tacos use seasonally available ingredients for optimal freshness on your table in the spring and summer.

Ingredients:

2 large fennel bulbs 1 pint grape tomatoes 8 cloves garlic, peeled and halved 1 lemon, thinly sliced 1/4 cup olive oil 2 teaspoons kosher salt 1/2 teaspoon black pepper 4 6-ounce salmon fillets 8 small flour tortillas 1/4 cup fresh cilantro, roughly chopped Sour cream (optional)

Method:

1. Preheat oven to 400° F. Cut each fennel bulb in half lengthwise, then cut each half into 6

(Serves 4)

wedges. In a roasting pan or large baking dish, combine the fennel, tomatoes, garlic, lemon, oil, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the pepper. Spread the mixture into a single layer. Roast until the fennel is tender, about 40 minutes.

2. Season the salmon with the remaining salt and pepper. Remove pan from oven and place the fillets on top of the vegetable mixture. Return to oven and roast until the fillets are the same color throughout and flake easily, about 12 minutes, depending on thickness. Remove and discard the lemon before serving.

3. Just before the salmon and vegetables are done, wrap the tortillas in foil and place them in the oven for 5 minutes.

4. Remove the skin from the fillets. Using a fork, flake the salmon into chunks. Divide the salmon and vegetables among the tortillas. Sprinkle with the cilantro. Add a dollop of sour cream, if desired.

High Desert Mojito (Serves 1) This heady beverage, made with local gin and infused with botanical ingredients from the high desert, is remarkably reminiscent of the standard mojito served in bars. The recipe was created by Rachael Manzo with Wolftree in Sisters, a nonprofit serving people and their communities through innovative science education, ecosystem restoration, and ecological research. So, in the name of science, drink up!

Ingredients:

1 part Juniper simple syrup (Gather fresh juniper leaves — not woody stem — and cut one inch lengths into a bowl. Create simple syrup by heating 3 cups water to a boil and then stirring in 3 cups sugar. Stir over low heat until clear. Pour this mixture over the cut up juniper leaves so that they are covered. Let stand for about 2-3 hours. Strain through cheese cloth.)

1 part freshly squeezed lime juice 1 part Cascade Mountain Gin Ice, for serving Soda water, for serving Pour the simple syrup, lime juice and gin over ice in a tall glass, add a splash of soda and stir. Garnish with a sprig of juniper.

Early Spring 2012 | Central Oregon Living | 15

FOOD

TRENDS Trends in fashion, as in food, change over a period of years.

Remember when wasabi was only in highend Japanese restaurants? It took wasabi about 10 years to make the switch from ethnic food stuff to an everyday offering in American mainstream grocery store. And chipotle chiles? That trend took 13 years from exotic to everywhere.

Typically, trends in food start in fine dining establishments with large population bases.

Currently, an ethnic population base also seems to be a driving force. Once a high-end chef makes something and introduces it to the public, the food magazines begin to write about it.

This is followed by the large chains, such as Cheesecake Factory and Williams Sonoma, that begin to introduce the trend to their customers. Then, the more general magazines, such as Better Homes & Garden and Women’s Day, recognize the trend, and eventually it ends up in our grocery stores and fast food emporiums.

So what are the future trends?

• Urban roof-top gardens are springing up around the country as chefs and foodies realize that every available space should be utilized to grow food.

• Foraging is the new local.

• Local beverages are big. (Oh, aren’t we lucky!) Coffee’s next big wave is the brewing technique.

• Meatless dining/vegetarianism is going to go more mainstream, as consumers become more concerned about their personal health, the economics of purchasing meat and the exciting new vegetables available.

• Real yogurt is going to continue to make inroads in all sectors as it helps our digestive health, is packed with protein, and is kid friendly, convenient and all-natural.

• And artisanal chocolate will continue to be important for years to come!

16 | Central Oregon Living | Early Spring 2012

LO CAVO R E’S CO R N E R:

THE FASHION

OF FOOD

What makes food fashionable? Flavors, sure, but good food also comes from good ecology and preparation.

by Chef Bette Frasier / for The Bulletin Special Projects

I attended the annual International Association of Culinary Professionals (IACP) convention in New York City at the end of March where the themes of food and fashion were discussed by culinary professionals from all parts of the globe.

Discussions were wide ranging and opinions were passionate — and often dissimilar — on food, food as fashion and the emerging role of the chef as a cultural curator.

Marcus Samuelsson, chef, author and owner of many restaurants, including his latest, Red Rooster in New York’s Harlem neighborhood, was introduced as a cultural curator.

He also started a cuttingedge web site, www. foodrepublic.com, “eating, drinking and living the way a man should.” It offers information for all of us.

We all know that fashion changes, but food fashion changes as well. There has been food fashions for each decade.

It might be called comfort food today, but at the time it was very fashionable.

In the 1950s, it was roasted chicken, pasta in the 1980s,

sushi in the 1990s, and tacos were the fashionable food of 2000s.

We have gone through the periods of looking at different cuisines as well.

French food took America by storm in the 1960s (thank you, Julia Child). Italian, Asian, Mexican cuisines have all had their turn thanks in part to

immigration, television, and bigcity restaurants.

What do foodists predict as the next big food fashion? Why, Scandinavian cuisine, of course!

For those of you who are of

Scandinavian heritage (and I am one), I was a bit skeptical of this pronouncement. However, the number one restaurant in the world this past year was Noma in Copenhapen.

Chef René Redzepi made his mark on the culinary world by foraging for ingredients and using only local-sourced food as well as long forgotten techniques such as hay smoking.

I attended a session by Chef Gunnar Karl Gíslason from Dill Restaurant in Reykjavik, Iceland.

He prepared Bacalao tartare with angelica mayonnaise and pickled dill stems. Bacalao is salted cod made in the traditional manner which requires 9 to 12 months of drying to produce a traditional Nordic product.

It was absolutely delicious, and we scraped our plates clean.

Iceland, hard hit in the economic crisis, had to really dig deep to reinvent their food system. They returned to their roots and found bountiful supplies they had forgotten.

Their goats were brought to the island with Vikings; their chickens too. They have worked to learn to make goat cheese, and increase their herd sizes. They

Sometimes we forget, in our politically correct effort to be local, seasonal and sustainable, that food needs to be delicious in order for us to eat it.

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feed us in the future.

The industrialized food system is broken and has relied on cheap fuel, lots of water and stable weather patterns to feed the masses.

Those assumptions no longer work, and those days are gone. So local food is here to stay — no fashion, no fad ... just fact. And it will give us a delicious future.

And delicious was the buzz word of the conference.

Sometimes we forget, in our politically correct effort to be local, seasonal and sustainable, that food needs to be delicious in order for us to eat it. But to be delicious today means a dish was made with food that comes from a good ecology, via the right distribution channels, and was prepared with love and respect.

That is what makes food fashionable.

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have begun to make salt from the sea and the marshes.

When the Vikings landed in Iceland, more than 90 percent of the island was covered in birch trees. They are now making a delicious Birch liqueur.

The people in Iceland have worked with their local ingredients to reinvent themselves. But a recurring topic at the conference was, “Is eating local a fashion or a fad?”

Chef Dan Barber, from Blue Hill Farm Restaurant in eastern Massachusetts and a long-time proponent of farmers and seasonal ingredients, spoke passionately about the ecological value of the local farm.

As consumers become more educated as to where their food comes from, the demand for local food will become a way of life, he said.

Local/regionalized food will be the only way to

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Early Spring 2012 | Central Oregon Living | 17

Forget about craft beer for a second.

Tea lovers are brewing up their own recipes, and they say they’re actually good for you!

What Else is

BREWING in Central Oregon?

by Laurel Brauns / for The Bulletin Special Projects

18 | Central Oregon Living | Early Spring 2012

There is nothing more dear to the hearts of many Central Oregonians than ending a long day out on the slopes or the trails with a few local micro-brews. The options seem endless, and there is a feeling of authenticity and connection that comes from supporting local businesses.

But what about those days when a beer isn’t on your aprés agenda?

Enter Kombucha tea, a sparkling, tasty beverage that can be found along side a surprising number of taps in Central Oregon, much of that thanks to two entrepreneurial brewers, Jamie Danek and Michelle Plantenberg, who own and operate the local company Kombucha Mama.

Danek and Plantenberg both started out as Kombucha homebrewers and insist that the process is fairly simple. They even sell starter kits and conduct beginning brewer’s classes at their shop to help others learn the process.

For those who have yet to be indoctrinated to the beverage, it tastes like a mix of soda and ice tea. Yet taste and flavor vary widely from brand to brand.

add in a cup of sugar and let it cool overnight.

Put the SCOBY and the sugar tea in a big glass jar, and cover with cheesecloth or muslin.

And then “tell your SCOBY you love it and tuck it in for the next eight to 15 days,” says the Kombucha Mama’s Brewing 101 directions.

Taste-test, drink, and repeat.

Centuries-old Drink

Although Kombucha has only recently exploded in popularity in Central Oregon (the Mamas report producing 250 gallons a week), the “wine tea” has been around for centuries and has many purported side benefits.

Kombucha advocates claim the beverage helps in the prevention of For example, the Kombucha Mama-style brew is lighter and sweeter than most on the market, while GT’s, brewed in Southern California, is known for its punchy,

tea from a previous batch so it has some food during its transportation.

Brew a gallon of black, green or white tea (five tea bags per 1 gallon of water is a good place to start),

cancer, detoxifying the body, enhancing liver health, improving digestion, reducing arthritis, and even relieving depression and anxiety.

Nicole Rainey, a local Kombucha brewer and owner of Juniper Yoga in Bend, says that she drinks it because it is “super energizing” and makes her feel really good, particularly helping with digestion and a feeling of overall wellness.

She began brewing nine years ago in Lake Tahoe and has since perfected her system.

Mixing It Up

Rainey uses a series of five sun-tea jars, with the SCOBY/tea concoction at different stages of the fermentation process. She drinks directly from the most fermented jar, finishing it off before making a new round of sugar tea, then rotating it back into the mix.

“I like it really strong and not as sugary, so I’ll let it go for four weeks,”

vinegary taste.

What is Kombucha?

Kombucha is made by combining black, white or green tea with sugar and then allowing it to brew with a symbiotic colony of bacteria and yeast, also known as a SCOBY. The SCOBY lives off the sugar and tea for one to four weeks during the brewing process—literally eating it—and greatly reduces its eventual caffeine and sugar content.

The longer it sits, the more vinegar-like the beverage becomes.

Longer brew time can even add some traces of alcohol into the mix.

To try brewing it yourself, Jeff Clason, head brewer at Kombucha Mama, suggests starting small.

Obtain a healthy SCOBY, and make sure it is soaking in a layer of

Early Spring 2012 | Central Oregon Living | 19

she said. “I drink it by the pint and sometimes mix it with papaya or mango juice.”

She also suggests using it as a salad dressing, mixing it with champagne, or even pickled ginger.

Molly Grove, who only started brewing this fall, has a different system than Rainey’s, but also loves the addition of ginger.

Grove particularly likes the carbonated quality of Kombucha and seals her fermented tea in growlers for at least a week after the fermentation process to help the carbonation along. (This is without the SCOBY.) “I got introduced to Kombucha through Kombucha Mama and really like supporting them, and I aspire to their taste,” she said. “It did get expensive buying it every day, so I thought I’d try it on my own, and it has really just been one big science experiment.”

Kombucha Mamas

If you’re not quite ready to take the plunge and start brewing your own, stop down to Plantenberg and Danek’s brew shop on the corner of NE Olney and First in Bend, where they refill growlers and even sell kegs to their more serious consumers.

The Mama’s plan is to increase production from 250 gallons a week to 500 by the end of 2012.

“One of our biggest targets is people who don’t already drink Kombucha because our tea is not vinegary and is really accessible,” said Plantenberg.

“I believe we have been so successful because we’re brewing something that is delicious and affordable,” Danek added.

“That, and Bend is a very healthconscious community and people are super into buying local.”

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NATURAL

BEAUTY Terracotta planters offer simple beauty to container gardens in Central Oregon.

by Sondra Holtzman / for The Bulletin Special Projects

Early Spring 2012 | Central Oregon Living | 21

Photos by Nicole Werner

If you’ve been paying attention for the last 30 years or so, you might be familiar with the Chia planters that were introduced in the 1970s and remain popular today.

Over the years, kids and adults of all ages have enjoyed watching the plants grow from the terracotta base.

Aside from being an attractive and inexpensive way to house potted plants of diverse varieties, terracotta planters have been in existence for centuries.

Terracotta (“baked earth” in Italian) is a clay-based unglazed or glazed ceramic where the fired body is porous.

Primarily manufactured in Mexico and Italy, these planters come in all sizes and can accommodate anything from floral arrangements, succulents and herb gardens to bushes and small trees.

Its simple beauty coupled with its wide functionality allows terracotta planters to remain popular with gardeners throughout Central Oregon and beyond.

Although plastic planters offer another alternative, terracotta is a more pleasing aesthetic choice.

Giovanna Cloward, known for her beautiful hanging flower baskets at Galveston Gardens on Bend’s west side, is no stranger to terracotta.

“In Italy, the nurseries sell everything in terracotta pots,” says Cloward. “In addition to being relatively inexpensive, they make interesting displays and can go just about anywhere. I even use broken 22 | Central Oregon Living | Early Spring 2012

pots to make planters.

The natural wear and tear of a terracotta planter, according to Cloward, only enhances their aesthetic appeal.

“Sometimes a white surface is created on the clay when the pots have been stored, which makes them look more earthy, unlike more expensive designer

pots,” she says.

“I have quite a few in my yard,” says Terrie Adams of Schillings Solar City Gardens, located just north of Bend.

“They’re wonderful for herb gardens by the back door or in the kitchen. If you choose a smaller planter, it can sit on a windowsill providing there is adequate light. They can be used all year long.”

Terracotta planters act like sponges with regard to water absorption, competing with

“In Italy, the nurseries sell everything in terracotta pots. In addition to being relatively inexpensive, they make interesting displays and can go just about anywhere. I even use broken pots to make planters. the very plants they house. Think of watering both plant and planter.

The porous nature of terracotta, however, makes them particularly susceptible to cracking and breaking due to changes in temperature, so proper storage is essential.

“If you keep a plant in terracotta, it’s best to store the planter where it doesn’t freeze and thaw,” says Adams.

“We recommend storing the planters without soil in winter. If a plant is present, place the planter somewhere where it won’t freeze.”

Adams maintains terracotta will last indefinitely if properly cared for.

Sealers are available for the planters, making them even more resilient to the weather and changing conditions here on the high desert.

Make Your Own

For those who may wish to exercise their creative muscles, consider making your own terracotta planters. Helen Bommarito, a popular ceramics teacher at The Art Station in Bend, teaches clay classes for both adults and children.

“If you’re making terracotta planters yourself, there are so many things you can do,” Bommarito says. “You can make a pot to fit exactly where you want it, add embellishments or even impress images into the surface of the clay before firing.

“I have an old violin bridge that I sometimes stamp into the clay to create an interesting texture. I do this before actually assembling the piece. If I’m adding sprigs (small attachments that are adhered to the clay), I wait until after the piece is completely assembled.

The possibilities are endless.”

Terracotta comes in reddish and buff colors and is fired at a low

temperature. Because of the porous nature of the material, it allows the roots of the plant to ‘breathe’ within the pot. “The only disadvantage to this is if left out in the winter, the moisture in the pores of the clay can cause it to freeze,” says Bommarito. “Aside from the excitement of making your own, an advantage to working with low-fired clay is that it doesn’t take as much energy or heat to fire. You can complete this process in any kiln.”

Terracotta planters can also be built by hand or thrown on a pottery wheel. According to Bommarito, one technique that is fun and easy is making a planter with clay coils.

“Large pots are often made with coils,” says Bommarito. “This technique is widely used in the production of African and Native American pots, as well as those from Korea and India.”

When building pottery, Bommarito likens it to being a carpenter with clay as medium. Slabs of clay act like soft pieces of wood.

“Clay is a wonderful material in that you can use it as a liquid, throw it on a wheel, squash it in your hands or make coiled pots,” says Bommarito.

“Another advantage to terracotta is that you can get a much more colorful glaze with low-fired clay, enabling you to do more whimsical things. This works well with kids’ classes in that they can make a rainbow of colors for their creations.”

Just in time for summer, Terracotta Planters is a class that fills quickly at The Art Station. Open to all levels of experience, one of the many advantages is working one-on-one with the instructor, with careful consideration given to what each student wants to create.

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Early Spring 2012 | Central Oregon Living | 23

GARDEN CALENDAR

by Amy Jo Detweiler / Special to The Bulletin

JUNE In the vegetable garden: Protect your young vegetables from frost by having row cover (frost cloth) on hand. Place over your crops when needed.

Water your vegetable and flower gardens early in the morning.

Plant flowers to attract pollinators to your garden (e.g. native plants or flowers that are blue, yellow, red or violet).

In the landscape: Water your lawn between 4 to 6 inches per month, approximately 1.5 inches per week.

Manage weeds while they are small and actively growing with light cultivation or herbicides. Once the weed has gone to bud, herbicides are less effective.

MAY

Transplant your Brussels sprouts, cauliflower, leeks or peppers.

In the vegetable garden:

Fertilize your shade/ornamental trees, shrubs and perennials with fertilizer mixtures such as 10-6-4 or 20-10-5. A slow-release fertilizer works well for these.

If you haven’t started your vegetable seeds, get them going inside to be put outside in the garden in June. Be sure to use a seed start mix soil with any vegetable or flower seeds as regular potting soil may be too heavy for some seeds. Go to our website for a seed starting schedule and vegetable plant dates: http://extension.oregonstate.edu/ deschutes/garden-publications.

Now is the time to stock up on row cover and your walls of water. These items help to extend the growing season and protect your plants and crops from frost damage.

Prepare garden soil for spring planting by adding organic matter including rotted manures and compost or by planting a cover crop (green manure) such as ryegrass, buckwheat or barley.

Direct seed your carrots, chard, kohlrabi and potatoes.

24 | Central Oregon Living | Early Spring 2012

In the landscape: Cut back any perennials that were left through the winter, removing all dead foliage.

Prune deciduous trees and shrubs to shape.

Do not prune flowering shrubs that set flowers on last year’s wood (e.g. lilac).

Mid April through May is the best time to dethatch and aerate your lawn. Rent a dethatcher from the local rental shop. Once you have pulled up and removed the thatch, apply a fertilizer application to stimulate rapid recovery.

Repair or change your sprinkler system to be more efficient.

Most lawns in Central Oregon are composed of Kentucky bluegrass, fine fescues and perennial ryegrass and prefer a mowing height of 1.5 inches to 2.5 inches for optimal turfgrass health. You should be mowing between four to six times per month during June and July.

Container gardening is a great way to grow annuals for the season. Get started on your containers using clean potting soil and annuals such as sweet potato vine, petunias or snapdragons. For more information on container gardening, go to: http://extension.oregonstate. edu/deschutes/sites/default/files/container_ gardening.pdf.

Lawns can be fertilized late June through early July at an application rate of one pound nitrogen per 1,000 square feet using soluble or mixed soluble — slow-release nitrogen fertilizers.

Optimum ratios for N-P-K materials range from 3-1-2 to 6-1-4. You may also choose to use straight nitrogen materials such as ammonium sulfate or complete fertilizers containing N-P-K.

MASTER GARDENER EVENTS Central Oregon Home & Garden Show

class; $10; registration required through Bend Parks & Rec Dept.; www.bendparksandrec.org.

Friday-Saturday, May 4-6, Deschutes County Fair & Expo, Redmond; OSU Master Gardener Presentations free with admission; www.coba.org.

Gardening Techniques for Advanced Gardeners

Vegetable & Herb Gardening Saturday, May 5, 9 a.m.-noon; class at the COCC Campus, Madras; $29; registration required; call 541550-4130; www.oregonopencampus.org/jefferson.

Gardening Techniques for Beginning Gardeners Thursday, May 10, 5:30 p.m.; Hollinshead Community Garden, Bend; join OSU Master Gardeners for this

Saturday, 10 a.m., Hollinshead Community Garden, Bend; join OSU Master Gardeners for this class; $10; registration required through Bend Parks & Rec Dept.; www.bendparksandrec.org.

Landscaping with Woody Plants Thursday, May 24, 12:15 p.m.; OSU Demonstration Garden, Redmond (at the fairgrounds, near parking lot D); join OSU Master Gardeners for this outdoor brown bag lunch lecture; free.

Larkspur Festival Saturday, June 2, 10 a.m.-3 p.m., Bend Senior Center; OSU Master Gardeners will present free 10-minute garden talks; features food, music and vendors.

Container Gardening with Vegetables Thursday, June 7, 5:30 p.m.; Hollinshead Community Garden, Bend; OSU Master Gardeners will present this free class.

Journaling for Gardeners Saturday, June 9, 10 a.m.; Redmond Public Library; OSU Master Gardners to present this free class.

Early Spring 2012 | Central Oregon Living | 25

Patches on the

LAWN

by Gregg Morris / for The Bulletin Special Projects

As summer approaches, the battle of dog versus lawn continues to rage.

While we may love our best friends as well as our landscaping, many times the two become incompatible. Pitting dog owners against lawn lovers often places a rift between neighbors sharing a street or family members sharing a house.

For homeowners who are also dog lovers, this is an even bigger dilemma. As with most conflicts, a little knowledge and care from both parties can allow for a more harmonious summer.

First Strike

According to the Turf Resource Center, an international, nonprofit group headquartered in suburban Chicago, “the fundamental problem with the presence of urine or feces on the lawn is related to the nitrogen content and concentration of these waste products.�

Nitrogen-based urine, by itself, may actually help a lawn. But, when combined with the fertilizer most of us put on our grass, it becomes a nitrogen overload. The excess nitrogen is what burns the lawn and 26 | Central Oregon Living | Early Spring 2012

Lawn spots caused by your best friend can be prevented, but it’s going to take some effort on your part.

“Regularly watering, along with an occasional deep watering, is the key to success. The organic approach makes a huge difference.”

creates the ugly brown spots in the sea of green.

As further proof of the benefits of balanced nitrogen in your lawn, a green ring may appear around the outside of the brown spot.

The brown spot is what happens to the lawn when an abundance of nitrogen is present. The green ring, meanwhile, is the result of a minimal amount of nitrogen being added to the grass.

You would get the same result if you dumped a cup of fertilizer in one spot on your lawn.

Good Dog, Bad Dog

The difference in a dog’s ability to ruin a lawn doesn’t come down necessarily to breed or sex. The amount of nitrogen in their waste is the main culprit.

The dog’s diet is the obvious precursor to their waste. Meanwhile, some dog’s like to mark a spot in the lawn as others enjoy marking other objects in the lawn.

Stopping a brown spot before it becomes a problem allows the homeowner to keep charge of their landscaping. There are only two ways to approach the prevention: stop the

dog or protect the lawn.

When the culprit is unknown, protecting the lawn is your only solution. If the dog in question lives at your house, simply training the dog provides you with the best plan.

The most effective way to keep neighbor dogs off your lawn is to build a fence around your property. If you are unwilling to erect to protect your green areas, however, there is another alternative: simply talking to neighbors or placing a polite sign may detract the potential for “dog spots.”

Stopping your dog from coloring the lawn brown through training is another effective solution to the problem.

First off, make sure your dog is hydrated. This not only helps keep your dog healthy, it lowers the nitrogen and salts in their system.

Immediately watering the lawn also helps lower the nitrogen level in a specific spot.

A healthier option is to walk your dog to a park or field to do his business. This exercise option is a simple remedy that has physical and emotional benefits for both the dog and their owner.

It is important to choose an

appropriate destination and not create problem lawns elsewhere in the neighborhood.

A more feasible approach may be to train the pet to use a specific area of your yard for his bathroom break.

The area should be a landscaped area specifically designed for your dog.

A substrate your dog finds acceptable, like pea gravel or mulch, should cover the ground. Your dog may even enjoy the use of a marking post like a boulder, bird bath or fake hydrant.

Consistency is essential for the training to take hold. It could last anywhere from two weeks to several months, depending upon the dog, to establish a routine.

Be careful using store-bought repellents and homemade remedies.

Some odor repellents, including hot and bitter products, may actually encourage a dog to mark the strange smell.

Water to the Rescue

“I recommend watering as much as possible,” says Doug Stott of Redmond Greenhouse. “This will dilute the ammonia and salts in the area. I may add a small amount of

organic compost or fertilizer as well.”

Many garden retailers sell seed patch kits, but Stott doesn’t see the need.

“I normally don’t seed the area.

The lawn will take care itself after some time.”

Common grass types in Central Oregon generally include a blend of bluegrass, fescue and perennial ryegrass.

No matter the type of grass, the main ingredient to success in our dry climate is water.

“Regularly watering, along with an occasional deep watering, is the key to success,” said Stott. “The organic approach makes a huge difference.

Also, lightly topping a lawn with compost when it is actively growing helps keep your lawn healthy.”

Stott also reminds us about the current conditions.

“We see more brown spots now because we are not watering as much as when the lawn is actively growing,” he said.

As we move toward the growing season, a little care by the homeowners will allow the lawns to take care of themselves.

Early Spring 2012 | Central Oregon Living | 27

The Disenchanted Lawn Another troubling effect of an unhealthy lawn is the onset fairy ring. As enchanting and mystical as that may sound, fairy rings can be the cause of your beautiful lawn being mistaken for “Boo” Radley’s.

The fairy rings of Central Oregon are proof of mycelia, or fungi, residing beneath the grass.

As the fungi feed, they break down the organic matter and release nitrogen into the lawn.

Besides eating the nutrients your lawn needs, the fungi also hogs the water essential for lawn growth.

“There are four basic reasons fairy rings survive in a lawn,” says Doug Stott, owner of Redmond Greenhouse. “First, we have very poor soil here. Second is the repeated use of synthetic chemicals that have killed the natural nutrients. Improper watering habits is the next reason. And lastly, poor mowing practices allow for their growth.”

28 | Central Oregon Living | Early Spring 2012

When pressed, Stott concedes there is another controversial reason for the spread of fairy rings.

“Because it is basically a disease of your lawn,” he said. “I have to wonder about lawn care companies transferring the disease from lawn to lawn.”

Treating a lawn suffering from fairy rings may be as easy as changing your lawn care practices. Or, it may require digging out the affected area and replacing it.

Take heed in your disposal of the diseased portion so as not to drop and spread to other parts of the lawn. Much like our health, it is easier to maintain a healthy lawn than to resurrect an unhealthy one.

For further questions on lawn perfection, contact your local, lawn care professional or garden supply store.

expert

advice

A peek into the crystal ball of real estate As I write this column, I am dreaming about all the good things that come from a healthy market.

My crystal ball (all top agents have them) is no longer cracked and shattered in a pile on my desk. The glass ball is solid and just a wee bit hazy.

I can’t deal with shattered, but I sure can deal with hazy!

Shake it up a bit, rotate it, let the haze settle, and we can see some light.

Ahh, that’s what happened. We got shook up. Did we learn? Yes! Thankfully yes! We are all better for it.

A lot of us did deal with a shattered market and survived to tell about it. Yes, we have bruises, wrinkles, and worked through egoectomies because of it, but after it all, we can still walk and buy our favorite candy at the local store.

Let me share with you some good things that I see through the haze.

We no longer will dream of double-digit growth in real estate.

OK, we may dream about it, but we hope it doesn’t come true. All sorts of nasty habits and crazy tricks abound.

Let’s just be calm — slow and steady wins the race.

Activity is picking up! I checked the hot-sheet today (the MLS term for new listings that all MLS agents have access to), and there have been 16 pending sales within 30 days of listing the home out of 20 similar listings. The price range is from $90,000 to $339,000.

The haze is clearing around homes from $300,000 and less in the Bend market. Redmond is showing

similar signs of strength for homes $180,000 and less.

I know of a home in southwest Bend with seven back-up offers on it! Only one buyer can purchase; those seven other families want that one house.

Who knows if all seven buyers will wait it out. Some may withdraw prior to hearing more. They all likely have their eyes on the same neighborhood, [im]patiently waiting for any new listings to come on the market.

If you are looking at the same inventory they are looking at, you just made the buyer pool increase to eight buyers for one property. Yikes!

The last listing I took, my clients and I joked around that they needed me to sell it in eight days. I told them I would do my best. It went pending seven days later.

We’ve had some great discussions on how that occurred. It wasn’t all me; my seller played an important role as well. The market knowledge, negotiations and peer support were paired with realistic goals by both the sellers and buyers.

The seller did everything I suggested. (This is a total dream for a Realtor!) They didn’t try to “puff the price,” and it worked out.

It should close by the time this is published.

It is no longer a buyer’s market in some price points. I am not a tickleyour-ears type of agent. I tell it like it is, and my clients get to choose what they want to do.

The market is starting to stabilize for various reasons. Some say it’s from pent-up buyer demand (I would agree with this); lower unemployment; more stable careers; and low-interest rates (remember that is never the sole reason to buy a home, so stay away from the Kool-aid).

Let’s not forget, Virginia, there are cash buyers who want to invest in our area.

What is your experience with real estate? Are you a current buyer being bid-out by the process? Are you still struggling with challenging credit/ qualifications for a loan? Are you considering our area for retirement?

I would love to hear your input/ thoughts. Central Oregon did succeed financially on the big ride up, took a huge economic hit during the fall, and yet, still, we have clean air, good water, numerous outdoor activities and excellent schools.

And really good candy.

Cindy King is a principal broker with Re/Max Key Properties

A lot of us did deal with a shattered market and survived to tell about it. Yes, we have bruises, wrinkles, and worked through egoectomies because of it, but after it all, we can still walk and buy our favorite candy at the local store.

Whatever you need, We Create ...

Early Spring 2012 | Central Oregon Living | 29

Central Oregon Living EVENT CALENDAR HIGHLIGHTS OF THE UPCOMING WEEKS IN HIGH DESERT MUSIC, ART, FOOD AND FUN.

THEATER “Rabbit Hole” THROUGH MAY 6: Cascades Theatrical Company presents a drama about a family navigating feelings of grief after a terrible accident; $20, $15 seniors, $12 students; 7:30 p.m.; Greenwood Playhouse, 148 N.W. Greenwood Ave., Bend; 541-389-0803 or www.cascadestheatrical.org.

“Sordid Lives” MAY 4-19: Stage Right Productions presents the black comedy about a woman whose death causes chaos in a Texas town; $20 or $18 students and seniors in advance, $22 at the door; 8 p.m.; 2nd Street Theater, 220 N.E. Lafayette Ave., Bend; 541-312-9626 or www.2ndstreettheater.com.

“And A Child Shall Lead” MAY 9-12: Bend Experimental Art Theatre presents the story of children held in a concentration camp; $15, $10 ages 18 and younger; 7 p.m.; Greenwood Playhouse, 148 N.W. Greenwood Ave., Bend; 541-419-5558 or www.cascadestheatrical.org.

“Social Security” JUNE 8-24: Cascades Theatrical Company’s presentation of a comedy about a couple whose tranquility is destroyed by family members; $10; 7:30 p.m., doors open 6:30 p.m.; Greenwood Playhouse, 148 N.W. Greenwood Ave., Bend; 541-389-0803 or www.cascadestheatrical.org.

Thursdays LAST BAND STANDING: A battle of the bands competition featuring local acts; free; 8 p.m., doors open 7 p.m.; Century Center, 70 S.W. Century Drive, Bend; www. lastbandstanding.net.

Saturday, May 5 SALMON RUN: 5K and 10K run/walks, with a kids run; with a Spring Paddlefest demonstrating watercraft; registration

required; proceeds benefit The Environmental Center; $15-$35, $10 kids run; 9 a.m.; Riverbend Park, Southwest Columbia Street and Southwest Shevlin Hixon Drive, Bend; www.runsalmonrun.com.

STEEL STAMPEDE: A vintage motorcycle rally for riders and spectators; proceeds benefit Crooked River Ranch service clubs and organizations; $10; 9 a.m.; field across from Trading Post, Southwest Chinook Drive and Commercial Loop Road, Crooked River Ranch; 541-923-2679 or www.100megsfree3. com/ahrmanw/index.htm.

FESTIVAL DE BANDERAS: A Cinco de Mayo celebration with a flag presentation, live music, children’s activities, folkloric dancers and more; followed by a 21 and older party with performances by Expresion Latina, Diego Garcia and more; $10, free ages 17 and younger; 10 a.m.-7 p.m., 21 and older after 7 p.m.; Les Schwab Amphitheater, 344 S.W. Shevlin Hixon Drive, Bend; www. bendconcerts.com.

ART & WINE AUCTION: Featuring tastings, dinner, live music and live and silent auctions; registration requested; proceeds benefit Deschutes Children’s Foundation; $100; 5:30-10 p.m.; The Riverhouse Convention Center, 2850 N.W. Rippling River Court, Bend; 541-388-3101, info@ deschuteschildrensfoundation.org or www. deschuteschildrensfoundation.org.

CINCO DE MAYO CELEBRATION: Featuring Mexican food, folklore dancing, live music and games; proceeds benefit scholarships for Latino program students; $5 suggested donation; 6-11 p.m.; Central Oregon Community College, Campus Center, 2600 N.W. College Way, Bend; 541-318-3726 or esandoval@cocc.edu.

Saturday-Sunday, May 5-6 CENTRAL OREGON AUTO SHOW: See new cars from various local vendors; $7 for entire weekend; Saturday 10 a.m.-6 p.m., Sunday 10 a.m.-5 p.m.; Deschutes County Fair & Expo Center, 3800 S.W. Airport Way, Redmond; 541-389-1058 or sherit@coba.org.

30 | Central Oregon Living | Early Spring 2012

Sunday, May 6

Friday, May 11

STEEL STAMPEDE: A vintage motorcycle rally for riders and spectators; proceeds benefit Crooked River Ranch service clubs and organizations; $10; 9 a.m.; field across from Trading Post, Southwest Chinook Drive and Commercial Loop Road, Crooked River Ranch; 541-923-2679 or www.100megsfree3. com/ahrmanw/index.htm.

HOME SWEET HOME: Meet Smokey Bear and Woodsy Owl and explore the importance of protecting forest ecosystems; included in the price of admission; $15 adults, $12 ages 65 and older, $9 ages 5-12, free ages 4 and younger; 10 a.m.-2 p.m.; High Desert Museum, 59800 S. U.S. Highway 97, Bend; 541-382-4754 or www. highdesertmuseum.org.

RAKU POTTERY SALE: The Raku Artists of Central Oregon host a sale of handcrafted pottery; free admission; noon-7 p.m.; The Environmental Center, 16 N.W. Kansas Ave., Bend; 541-350-2662.

TIGHT LINES AUCTION & BBQ DINNER: The Deschutes River Conservancy hosts an evening of food, fishing lore, an auction, drinks and more; registration requested; $50; 5:30 p.m.; Aspen Hall, 18920 N.W. Shevlin Park Road, Bend; 541-382-4077, ext. 10 or www.deschutesriver.org.

Monday, May 7 MICKEY HART BAND: The former Grateful Dead drummer’s world-beat band performs, with Dave Schools of Widespread Panic; $52-$41; 7 p.m., doors open 6 p.m.; Tower Theatre, 835 N.W. Wall St., Bend; 541-3170700 or www.randompresents.com.

Tuesday, May 8 SENIOR FREE DAY: Seniors ages 65 and older receive free admission to the museum to experience wildlife encounters, animal talks and historical performers; $15 adults, $9 ages 5-12, free ages 4 and younger and seniors; 9 a.m.-5 p.m.; High Desert Museum, 59800 S. U.S. Highway 97, Bend; 541-3824754 or www.highdesertmuseum.org.

Wednesday, May 9 “STUART LITTLE”: Sign Stage on Tour presents the story of Stuart the mouse and his adventures in New York City; recommended for ages 5-10; $12, $8 ages 12 and younger; 6 p.m.; Tower Theatre, 835 N.W. Wall St., Bend; 541-317-0700 or www. towertheatre.org.

Thursday, May 10 STEP INTO SPRING FASHION SHOW: A fashion show, with live and silent auctions and food; ages 21 and older; proceeds benefit Bend Area Habitat for Humanity and COWCR Education; $30 in advance, $35 at the door; 5 p.m. auction, 6:30 p.m. show; St. Charles Bend conference center, 2500 N.E. Neff Road; 541-8152400, realestate@myragirod.com or www. centraloregonwcr.org.

Saturday, May 12 HIGH DESERT CRUISE-IN: The High Desert Mopars host a car show featuring classic cars, rods, trucks and bikes, a raffle, a DJ and more; free to the public, car entry $10; 8 a.m.-3:30 p.m.; Wagner Square, South U.S. Highway 97 and Southwest Odem Medo Road, Redmond; 541-550-0206.

RAKU POTTERY SALE: The Raku Artists of Central Oregon host a sale of handcrafted pottery; free admission; 9:30 a.m.-4 p.m.; The Environmental Center, 16 N.W. Kansas Ave., Bend; 541-350-2662.

SENSATIONAL Saturday: Visit a 1933 ranger station with Smokey the U.S. Forest Service mascot; included in the price of admission; $15 adults, $12 ages 65 and older, $9 ages 5-12, free ages 4 and younger; 10 a.m.-3 p.m.; High Desert Museum, 59800 S. U.S. Highway 97, Bend; 541-382-4754 or www. highdesertmuseum.org.

A NIGHT OUT WITH AMZ PRODUCTIONS: Featuring audio-visual entertainment and a silent auction; proceeds benefit NeighborImpact; $10; 7:30 p.m., doors open

6:30 p.m.; Tower Theatre, 835 N.W. Wall St., Bend; 541-317-0700 or www.towertheatre.org.

Monday, May 14 ONE MAKES MANY: A volunteer fair featuring local nonprofit organizations on site to answer questions and offer volunteer opportunities; free; 3-6 p.m.; Crook County Library, 175 N.W. Meadow Lakes Drive, Prineville; 541-385-8977.

Wednesday, May 16 SOCIAL DISTORTION: The California-based punk rockers perform; $35; 8 p.m., doors open 7 p.m.; Midtown Ballroom, 51 N.W. Greenwood Ave., Bend; 541-788-2989 or www.randompresents.com.

Thursday, May 17 CENTRAL OREGON SYMPHONY CHILDREN’S CONCERT: The Central Oregon Symphony performs a children’s concert under the direction of Michael Gesme; preceded by a hands-on instrument exploration; free; 7 p.m., interactive session 6 p.m.; Bend High School, 230 N.E. Sixth St.; 541-317-3941, info@cosymphony.com or www.cosymphony.com.

HIGH DESERT CHAMBER MUSIC — CROWN CITY STRING QUARTET: String musicians play selections of chamber music; $35, $10 children and students; 7:30 p.m.; The Oxford Hotel, 10 N.W. Minnesota Ave., Bend; 541-306-3988, info@ highdesertchambermusic.com or www. highdesertchambermusic.com.

AN EVENING WITH LINDSEY BUCKINGHAM: The Fleetwood Mac guitarist and songwriter performs; $96 or $62; 8 p.m., doors open 7 p.m.; Tower Theatre, 835 N.W. Wall St., Bend; 541-3170700 or www.towertheatre.org.

Saturday, May 19 COOL CATS CASINO NIGHTS: Featuring casino games, a silent auction, food and more; proceeds benefit the Humane Society of Redmond; $25; 6-10 p.m.; Eagle Crest Resort, 1522 Cline Falls Road, Redmond; 541923-0882 or www.redmondhumane.org.

PURE PRAIRIE LEAGUE: The country-rock band performs; $35 or $40, $60 VIP; 7:30 p.m., doors open 6:30 p.m.; Tower Theatre, 835 N.W. Wall St., Bend; 541-317-0700 or www.towertheatre.org.

TRIAGE: The comedy improvisational troupe performs; $5; 7:30 p.m., doors open 7 p.m.; Greenwood Playhouse, 148 N.W. Greenwood Ave., Bend; 541-389-0803.

CHUCK PYLE: The Zen cowboy musician performs; $15 suggested donation; 8 p.m., doors open 7 p.m.; HarmonyHouse, 17505 Kent Road, Sisters; 541-548-2209.

Saturday-Monday, May 19-21 CENTRAL OREGON SYMPHONY SPRING CONCERT: The Central Oregon Symphony performs a Beethoven and Copland concert, under the direction of Michael Gesme; featuring Young Artist Competition winners; free but a ticket is required; 2 p.m.; Bend High School, 230 N.E. Sixth St.; 541-3173941, info@cosymphony.com or www. cosymphony.com.

Friday, May 25 THE SHINS: The indie rock band performs, with The Head and The Heart and Blind Pilot; $35 plus fees; 6 p.m., doors open 5 p.m.; Les Schwab Amphitheater, 344 S.W. Shevlin Hixon Drive, Bend; 541-318-5457 or www.bendconcerts.com.

Saturday, May 26 TENACIOUS D: The mock-rock band performs, with The Sights; $39 plus fees; 6:30 p.m., doors open 5 p.m.; Les Schwab Amphitheater, 344 S.W. Shevlin Hixon Drive, Bend; 541-318-5457 or www.bendconcerts. com.

Sunday, May 27 BECK: The anti-folk rocker performs, with Metric; $41 plus fees; 6:30 p.m., doors open 5 p.m.; Les Schwab Amphitheater, 344 S.W. Shevlin Hixon Drive, Bend; 541-318-5457 or www.bendconcerts.com.

Friday, June 1 FIRST FRIDAY GALLERY WALK: Event includes art exhibit openings, artist talks, live music, wine and food in downtown Bend and the Old Mill District; free; 5-9 p.m.; throughout Bend.

Sunday, June 3 JUNI FISHER: The Western music act performs; $20 or $10 ages 12 and younger in advance, $25 or $15 ages 12 and younger at the door; 6:30 p.m.; Faith, Hope and Charity Vineyards, 70455 N.W. Lower Bridge Way, Terrebonne.

Wednesday, June 6 SISTERS RODEO: Featuring an “Xtreme Bulls” bull-riding event, followed by a dance; $20-$50, $5 for dance; 6:30 p.m.; Sisters Rodeo Grounds, 67667 U.S. Highway 20; 541-549-0121 or www.sistersrodeo.com.

Thursday, June 7 SISTERS RODEO SLACK PERFORMANCE: Slack performance, with breakfast concessions; free; 8 a.m.; Sisters Rodeo Grounds, 67667 U.S. Highway 20; 541-5490121 or www.sistersrodeo.com.

ASLEEP AT THE WHEEL: The Western swing band performs; $38-$50; 8 p.m.; Tower Theatre, 835 N.W. Wall St., Bend; 541-3170700 or www.towertheatre.org.

Friday, June 8 SISTERS RODEO: A PRCA rodeo performance with roping, riding, steer wrestling and more; $12, free ages 12 and younger; Friday 7 p.m., Saturday 1 & 7 p.m.; Sunday 1 p.m.; Sisters Rodeo Grounds, 67667 U.S. Highway 20; 541-549-0121 or www. sistersrodeo.com.

Saturday, June 9 COURTNEY HUFFMAN: The soprano soloist performs; $35, $10 students and seniors; 7:30 p.m.; First United Methodist Church, 680 N.W. Bond St., Bend; 541-306-3988 or www. highdesertchambermusic.com.

Sunday, June 10 SUMMER SUNDAY CONCERT: The folk-rock act Poor Moon performs; free; 2:30-4:30 p.m.; Les Schwab Amphitheater, 344 S.W. Shevlin Hixon Drive, Bend; 541-322-9383 or www. bendconcerts.com.

Saturday, June 16 3:THIRTY3: Run or walk up and down the butte for three hours and thirty three minutes; followed by an after party; registration required; proceeds benefit Cascade Youth & Family Center; $40; 7-10:30 a.m.; Pilot Butte State Park, Northeast Pilot Butte Summit Drive, Bend; 541-306-9613 or www.333bend.com.

Sunday, June 17 DEMOLITION DERBY: The Bend/Sunrise Lions Club hosts a derby; benefits the club’s charitable causes; $12, $6 ages 6-12, free ages 5 and younger; 11 a.m. gates open, 1 p.m.; Deschutes County Fair & Expo Center, 3800 S.W. Airport Way, Redmond; 541-410-4667.

SUMMER SUNDAY CONCERT: The rootsrock act Harley Bourbon performs; free; 2:30-4:30 p.m.; Les Schwab Amphitheater, 344 S.W. Shevlin Hixon Drive, Bend; 541-3229383 or www.bendconcerts.com.

Wednesday, June 20 MUSIC IN THE CANYON: Countryfied

performs country music; free; 5:30-8 p.m.; American Legion Park, Redmond; www. musicinthecanyon.com.

Friday-Saturday, June 22-23 4 PEAKS MUSIC FESTIVAL: Camping music festival features performances by Poor Man’s Whiskey, Melvin Seals and JGB, The Mother Hips and more; $70 in advance, $80 at the gate, free ages 9 and younger; Rockin’ A Ranch, 19449 Tumalo Reservoir Road, Tumalo; www.4peaksmusic.com.

Sunday, June 24 SUMMER SUNDAY CONCERT: The Mexican-American indie-folk act Y La Bamba performs; free; 2:30-4:30 p.m.; Les Schwab Amphitheater, Bend; 541-322-9383 or www. bendconcerts.com.

Tuesday, June 26 TOMMY EMMANUEL: The Grammynominated fingerstyle guitarist performs; $35-$46; 8 p.m., doors open 7 p.m.; Tower Theatre, 835 N.W. Wall St., Bend; 541-3170700 or www.towertheatre.org.

Thursday, June 28 LEFTOVER SALMON: The slamgrass group performs; $24; 6:30 p.m., doors open 6 p.m.; Athletic Club of Bend, 61615 Athletic Club Drive; 541-382-3940 or www.c3events.com.

Friday, June 29 HULLABALOO: Event features a street festival with food, bicycle racing, live music and more; free; 3:30-10 p.m.; NorthWest Crossing, Mt. Washington and Northwest Crossing drives, Bend; 541-382-1662, valerie@brooksresources.com or www. nwxhullabaloo.com.

Friday-Sunday “1776” IN CONCERT: Shore Thing Productions presents the award-winning musical about debates leading up to the signing of the Declaration of Independence; proceeds benefit the Tower Theatre Foundation; $20; Friday & Saturday 7 p.m., Sunday 2 p.m.; Tower Theatre, 835 N.W. Wall St., Bend; 541-317-0700 or www. towertheatre.org.

Saturday, June 30 NORTHWEST CROSSING FARMERS MARKET: Free; 10 a.m.-2 p.m.; NorthWest Crossing, Mt. Washington and Northwest Crossing drives, Bend; 541-382-1662, valerie@brooksresources.com or www. nwxfarmersmarket.com.

Early Spring 2012 | Central Oregon Living | 31

COLOR TRENDS

UNDERSTANDING

self-priming paints and primers Self-priming paints are designed to do the job of both paint and a primer saving you time and money. In many everyday situations, a premium self-priming paint like PPG Pittsburgh Paints’ Manor Hall and PPG Pure Performance, can serve both needs without sacrificing the quality of your finish. When painting new drywall, or darker colors, multiple coats of the selfpriming paint may be required to achieve color uniformity.

CONCRETE AND MASONRY—Using a primer when painting concrete and masonry will bond to the porous surface and grip onto your topcoat so it doesn’t bubble or chip over time.

Self-priming paints work best when repainting surfaces in good condition with a similar color, or painting over small areas that have been spackled or patched.

PPG SEAL GRIP—family of primers can meet your toughest interior and exterior situations.

Each product is specially formulated for a specific job.

For professional results, many jobs require a specialty primer as part of a primer and topcoat system: NEW WOOD OR TRIM—Use a primer to create a smooth surface so the topcoat around windows and doors is flawless.

GLOSSY SURFACES—Use a primer on glossy substrates such as aged alkyds or laminates so your topcoat will have something to “hold onto”.

WALLCOVERING PREPARATION—Use of a quality primer is a must before you apply a wallcovering. It will protect the drywall and prevent the edges of the wallcovering from coming loose or curling.

STAIN-DAMAGED SURFACES—a primer will block out, cover, and kill stains caused by smoke, water, tobacco or graffiti that could bleed through your top coat.

DAMAGED EXTERIOR WOOD—a specialty primer such as PPG Permanizer Plus will stabilize and repair denigrated and cracked wood so that the topcoat can be applied.

TANNIN BLEEDING—a primer is necessary to seal the surface and prevent excess moisture from bringing tannin stains to the wood’s surface.

Whether your job requires a self-priming premium topcoat or a specialty primer, the paint experts at Denfeld Paints can help guide you through the selection process. Make the most of your time and money by choosing the correct products, and be proud of a job well done.

Information provide by Norma Tucker at Denfeld Paints.

FREE COLOR SAMPLES NOW. EXPERT SERVICE ALWAYS!

Complete the information below and bring it to us by May 31, 2012 to receive three FREE Voice of Color® sample jars.

Date: ____________________________________________________________________________ Name: __________________________________________________________________________ Address: ________________________________________________________________________ Email: ____________________________________________________________________ Offer valid until May 31, 2012. Limit 3 sample jars per customer/household. Sample jars not available in all colors.

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641 NW Fir Avenue Redmond, OR 97756 (541) 548-7707

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